Recipe by NIBLETS
"Sooo easy to make and double or triple if needed. Serve as the main meal with a salad and crusty bread, or as a side dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
zucchini, peeled and cut into 1 inch thick slices
green bell pepper, chopped
salt to taste
ground black pepper to taste
uncooked white rice
This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish!
I felt like this recipe was very bland even after I made some adjustments. I substituted chicken broth for the water, added fresh minced garlic, oregano, and garlic salt and it was still pretty bland. I followed the recipe exactly other than the seasonings.
Delicious! I would recommend, however, doubling the rice and using a larger variety of vegetables in place of some of the zucchini. I did so and it was magnificent. :-)
Rather than add salt I used chicken broth in place of the water and it gave it a great flavor. Everyone loved it!
This recipe is so delicious and healthy. I skip the oil entirely and just saute the onions (and garlic!) in water, which makes this recipe pretty much fat free. I also double the rice so I can eat it as a main. Fantastic!
(Some changes I've tried: You can easily substitute the zucchini with cucumber, and Jen's "yogurt cheese dressing" (3 tbsp. yogurt, 1 tbsp. prepared mustard, 1 tbsp. grated parmesan cheese) is fantastic stirred throughout the dish. Yum!)
I made this the other night... it was yummy. I added some yellow squash to it for some color, and totally omitted the rice and water. Turned out wonderful. Will make again.
The receipe was simple yet delicious. It is inexpensive to make and clean up is easy with this one pot meal. My husband and I will definately prepare this one again!
(Note Variation: I did not have fresh tomatoes so I used a can of diced tomatoes w/Italian herbs by Contadina that I had on hand).
This is an excellent base receipe. I subsituted the 2 tomatoes for a can of diced tomatoes and chilies. I also saute the onion with some fresh garlic. It was terrific. My family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 94
** Calories from Fat: 25
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the secret that makes these crabless cakes taste like the real deal.
This creamy Italian rice dish makes an elegant main course.
See how to make a simple pasta with scallops, zucchini, and tomatoes.